Omni/Espresso - La Lia White Honey Catuai

Flavour: Nougat, Apples, Vanilla 

Producer: Luis and Oscar Monge

Origin: Santa Rosa de Leon Cortez, Tarrazu – Costa Rica

Altitude: 1.700 masl

Process: White Honey Process

Cultivar: Red Catuai

Koppi's Costa Rican offering from the Monge brothers in Tarrazu showcases the lighter end of the processing spectrum. The white honey process—a selective fermentation method—preserves the delicate character of the Red Catuai varietal while imparting subtle sweetness. This Tarrazu origin is renowned for coffees that balance clarity with body, and Koppi's roast profile highlights nougat sweetness, crisp apple notes, and vanilla undertones. White honey-processed coffees tend toward cleaner, more nuanced profiles compared to heavier fermentation styles, making this espresso blend well-suited for those seeking brightness without sacrificing mouthfeel. The combination of terroir and careful processing creates a sophisticated cup that rewards both straight shots and milk-based drinks.